There are few dishes more comforting than macaroni and cheese and this recipe will bring a little comfort to the whole family. Adults and children seem to gobble this up. I frequently make this for pot lucks and the success of this recipe has made me very popular indeed.

Ready

Pasta

• 1 Lb elbow macaroni
• pinch of salt

Roux

• 5 Tbsp butter
• 6 Tbsp flour
• ½ tsp cayenne pepper
• 1/16 tsp nutmeg (barely a pinch)
• 2 tsp mustard powder
• 5 cups whole milk
• 6 oz Gruyere cheese, grated
• 6 oz sharp cheddar cheese, grated
• 6 oz Monterey jack cheese, grated
• 1 Tbsp salt

Topping

• 6-8 slices of a good bread (white, wheat, whole grain)
• 3-5 Tbsp cold butter

Set

• Large pot
• Colander
• Cheese grater
• Dutch oven or large pyrex baking dish
• Whisk
• Food processor
• Pyrex baking dish (9” x 13”)
• Aluminum foil

Go

Pasta

1. Bring approximately 5 quarts of water to a rolling boil in a large pot. Add a pinch or two of salt and then theelbow macaroni. Cook the pasta until it is nice and soft.
2. Drain macaroni into colander and set aside.

Roux

1. Preheat oven to 350°F.
2. Melt 5 teaspoons of butter in a large pot or Dutch oven over a medium heat on stovetop.
3. Whisk in flour, cayenne pepper, mustard powder and the slightest pinch of nutmeg.
4. Slowly whisk in milk.
5. Raise heat to high and continue to whisk until the roux reaches a full boil.
6. After the roux has begun to boil, reduce the heat and simmer for about ten minutes or until the roux has thickened.
7. Turn off the heat and stir in cheese. Stir until cheese has melted.
8. Add the pasta to the cheese roux and mix well.
9. Pour into pyrex dish. Cover and bake in oven for bake 15 minutes at 350°F.

Topping

1. Add bread to food processor. Cut cold butter into small pieces and add to bread.
2. Pulse food processor on and off until bread is reduced to crumb size.

Finished Product

1. After mac and cheese has baked for 15 minutes top with bread crumbs and bake an additional 15 minutes or until bread crumbs are golden brown.
2. Serve and enjoy.